Graham flour is a coarser version of whole-wheat flour that includes more of the nutrient-rich parts of the wheat kernel. Graham flour can spoil quickly, so store it in your refrigerator and use within 2–3 months. You can also substitute regular whole-wheat flour in this recipe, but it won't have the full nutty taste of graham crackers.

• Combine flours, salt, baking powder, and sugar.

• Cut in butter, margarine, or shortening until the dough has the consistency of cornmeal.

• Add milk or water and knead to make a stiff dough. The dough will be very crumbly — press together. Roll out on floured surface to a ½-inch thickness.

• Cut into squares and prick with a fork. Brush with milk or water, if desired.

• Bake at 400°F on baking sheet for 15–20 minutes, or until golden brown. Separate squares and loosen from pan once cooked, but leave on baking sheet to cool.