Curry Leaf Shortbread with Peanuts and Grapefruit

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon sea salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup coconut palm sugar (feel free to substitute another kind of sugar in its place)
• 1 tablespoon grapefruit zest (from 1 large grapefruit)
• 1 tablespoon minced fresh curry leaves
• 1/4 teaspoon ground cardamom
• 2 handfuls roughly chopped salted peanuts
• Demerara sugar, for sprinkling

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