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In a large bowl, whisk together the Glutino All Purpose Flour, salt, and lemon zest. Set aside.
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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.
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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.
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Pat the dough into two discs and wrap in plastic wrap. Refrigerate for two hours.
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Preheat the oven to 350 degrees.
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Line a cookie sheet with parchment paper.
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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.
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Cut out round shapes with a two inch fluted cookie cutter. Place the cookies on the prepared baking sheet.
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Bake at 350 degrees for about 10-12 minutes, or until cookies are lightly golden brown on the edges.
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Repeat with remaining dough.
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Store cookies in an airtight container.