Beat margarine, castor sugar and vanilla essence until light and creamy.
Using a fork, gradually stir in sifted flour, corn flour and baking powder. Add in almond nibs. Draw mixture together with fingertips until well combined.
Take a marble-sized ball of dough and shape into a round ball. Place on greased cookie trays. Use a fork to press down lightly to create a pattern.
Bake in preheated oven at 180°C for 12-15 minutes or until golden and crisp. Transfer cookies onto a wire rack to cool completely before storing in an airtight container.
