Cloves of garlic peel and finely, finely chopped. If rosemary is fresh, then break the leaves from the stems and chop the leaves. Heat vegetable oil in a small saucepan, add the garlic and rosemary. I used dry rosemary, then the contents of the saucepan over low heat for 5 minutes. Give fragrant oil to cool completely. Separately mix the cheese and sour cream, add the cooled garlic-rosemary oil, mix until smooth.

Combine whole wheat and whole wheat flour, add salt and freshly ground black pepper and baking powder, mix, I added a bit of dried rosemary. Red pepper at will, slightly.

Add the cheese mixture with flour mixture, knead a soft elastic dough without lumps. Remove the dough in the refrigerator for at least 1 hour.

On a floured work surface roll the dough out to a thickness of 4-5 mm.

Cut out circles with a diameter of 6 cm,

Hard cheese grate on a fine grater. Mugs sprinkle with cheese, fold in half, again sprinkle with cheese, again fold in half. Shake off excess cheese.

Cookies to put on the laid baking paper baking tray at some distance from each other. Bake in a preheated 180 degree oven until Golden brown, about 20-25 minutes.

Bon appetit!

A glass of white wine is very tasty.