Hazelnut & Chocolate Kisses

Preheat oven to 140°C Fan.
Line 2 baking trays with baking paper.

Beat butter and caster sugar together until combined. Add hazelnut meal and plain flour and beat until well combined. Take heaped teaspoons of mixture and form into even balls. Transfer to baking trays, allowing room for them to spread, and press down gently to form a flat bottom. Refrigerate for 1 hour until firm. Bake for 18 minutes until cookies just begin to brown but are still very light. Cool completely.

Melt chocolate in a saucepan or microwave until smooth. Stand at room temperature until the chocolate is thick enough to spoon onto the cookies. Sandwich 2 cookies together and allow to set at room temperature for 30 minutes.