As I.A's resident biscuitologist I feel I have to add my two penn'orth.
While I have not had the pleasure of scoffing a packet of Barmouth Biscuits I thought I could maybe do a bit of digging...and I came up with the recipe so, I am pleased to tell you Evans48 that you can make your own.
Here is a recipe.
The site I dug up (called
http://www.freelists.org/post/guide.chat/barmouth-biscuits-recipe) although other sites say that the French stepped in to take up the vacuum caused when Barmouth's vanished and their name for Barmouth's was 'Langue du chat' which, my dodgy schoolboy French tells me means the
'Cat's Tongue' biscuits and their shape certainly justifies the name...if your cat has a very big tongue.
As the first site I've cited above says...
"The Barmouth biscuit stopped and Foxes took over, then the french made a recipe
as close as you'll ever get to it and here it is.
Original Recipe Yield 6 dozen
Ingredients.
9 tablespoons butter, softened
10 tablespoons white sugar
3 egg whites
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
6 (1 ounce) squares semisweet chocolate, melted
Directions.
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie
sheets.
In a medium bowl, cream together the butter and sugar until smooth. Beat in the
egg whites one at a time until batter is light and fluffy. Stir in the vanilla.
Mix in the flour just until blended. Dough will be a little stiff. Force
through a pastry bag or cookie press with a medium star tip onto lightly
buttered cookie sheets. Make each cookie about 3 inches long.
Bake for about 10 minutes in the preheated oven, until straw-colored. When
cool, dip one end of each cookie in melted chocolate and place on wax paper
until chocolate hardens. Store in a cool place."For
'Langue du chat' biscuits, simply point your mouse at
http://perrigauxkitchen.blogspot.co.uk/2012/10/langue-du-chat-biscuits.html which, very handily, has a nice photo so you can see if these really are anything like your long lost Barmouth Biscuits.