Has anyone ever tried to make these-the ones that are so addictive at Teaism in DC? I've tried twice now and I'm not satisfied. The first I made with all all-purpose flour and all butter-they were good, but they missed on that unique texture of dense/crumbly/chewy. Then I tried the "All Cakes Considered" recipe, the one that calls for all rice flour and almost all lbutter-flavored shortening (just 3 T of butter). I really didn't like these-the texture was a weird mix of dry and almost gritty or something. Those who post the ACC recipe say the shortening and rice flour are listed on the cookie wrapper at Teaism... But I believe these cookies are actually made by Kayak Cookies (http://kayakcookies.com/salty-oats.html) and the ingredient list there specifies all wheat flour and all butter.
The texture of the rice flour was really off. So now I'm thinking of going half butter/half shortening, and all regular all-purpose flour. If you look at the picture on Kayak, you can see the texture in the half cookie. It's not exactly like a scone, but sorta.
Anyone have any suggestions? I live about 75 miles from DC and even I can't justify a trip into town just for cookies.