In a large bowl, whisk together the Glutino All Purpose Flour, salt, and lemon zest. Set aside.

In a mixing bowl, cream the vegan buttery spread and sugar on medium speed until light and fluffy. Add the unsweetened applesauce and mix until combined.

Add the dry ingredients a little at a time while mixing on low speed. Once everything is mixed well, turn off the mixer and add the currants and stir by hand.

Pat the dough into two discs and wrap in plastic wrap. Refrigerate for two hours.

Preheat the oven to 350 degrees.

Line a cookie sheet with parchment paper.

Sprinkle more Glutino All Purpose Flour on a waxed paper lined surface, and on a rolling pin. Take one of the discs out of the refrigerator and roll it out to about a ¼ inch thickness.

Cut out round shapes with a two inch fluted cookie cutter. Place the cookies on the prepared baking sheet.

Bake at 350 degrees for about 10-12 minutes, or until cookies are lightly golden brown on the edges.

Repeat with remaining dough.

Store cookies in an airtight container.