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1. To make the white dough, mix sugar and margarine in a bowl until fluffy, then add the vanilla flavouring. Slowly incorporate the flour until you get a crumbly dough. Press the dough together with your hands until it sticks together into a ball. Refrigerate for at least 2 hours.
2. For the brown dough, repeat these steps, this time also adding the cocoa powder and water. Refrigerate for 2 hours.
3. Roll out both doughs into a 8mm thick square of approximately 16x16cm. Use a large knife to create clean edges. Work on a sheet of baking paper to make sure nothing sticks to your counter. If the dough is too crumbly to roll out, flatten it using your hands first before continuing with a rolling pin. Cut each square into 9 identical strips.
4. Place a white strip in-between two brown ones. Now add a brown strip on top of the white one and two white strips either side. Continue this in alternating patterns until you have two bricks with a 3x3 checkerboard pattern. Wrap in baking paper and press firmly together to make sure that the different strips of dough bond to each other. Refrigerate for one hour.
5. Preheat the oven to 180°C. Slice 5mm thick biscuits and place onto a sheet of baking paper. Bake for 10-12 minutes.